Pizza Bianco = tomato no no!

I don’t like tomatoes! Whole, canned, puree or sauce, as much as I try to like them, I can’t. So eating pizza for me has always been a bit of an experiment. When dining out, I’ll ask for a garlic bread topped with cheese, and then pick toppings that are available on the traditional pizzas.

Usually, this is either a combination of spinach and pancetta or chicken with spicy peppers. Pizza Express started doing a béchamel base, so I’ll go with their Pollo Forza with béchamel instead of a tomato base.

So when it comes to having pizza at home, I’ve started to experiment with different toppings and I think I’ve cracked it! The perfect pizza for a green veg loving, tomato hating wierdo like me!

Now you might want a napkin because you’re about to start drooling, just look at this beauty….

Pizza Bianco

A garlic and herb base, topped with a Boursin and shredded Brussel sprout ‘sauce’ with crispy pancetta, courgette, mozzarella and chilli flakes.

You’re welcome!

Recipe – Serves 1 as a main meal, or two as a smaller portion

  • 1 x garlic bread base – choose your favourite, but make sure it isn’t frozen and the cooking time should be around 15 minutes or less
  • 5 x brussels sprouts, shredded (if you don’t like sprouts, you can leave them out of the recipe, but they truly add a nutty crunchy texture)
  • 30g x Boursin or roule
  • ½ x small courgette, sliced into VERY thin rounds
  • 3 x pancetta rashers
  • 1 x pinch of chilli flakes, or you can use fresh red chilli

Shredded Brussels SproutsSliced Courgette

Method

  1. Pre-heat your oven to the temp stated on the garlic base packet
  2. Place your garlic bread onto a baking tray or pizza tray
  3. Mix the Boursin and brussels sprouts in a microwavable bowl, and heat on full power for 30 seconds, just to soften the cheese
  4. Spread the cheesy sprout mixture evenly onto the garlic bread
    Pizza Bianco
  5. Add the courgette slices in an even layer over the sauce
    Pizza Bianco
  6. Cut the pancetta into 1-inch pieces and top these over the courgettes
  7. Sprinkle your chilli lightly over all the other ingredients
  8. Bake in the oven for about 15 minutes, until the bread is piping hot all the way through and the pancetta and courgette have started to sizzle and crisped around the edges
  9. Take it out the oven and cut the garlic bread into 6 pieces
  10. Eat the hell out of that bad boy!

Pizza Bianco

Let’s get posh – this wine goes exceptionally well with a crisp white wine like a Riesling. If you’re feeling flush, treat yourself to a Sancerre!

What’s your favourite pizza? Have you tried making cauliflower crust?
xoxo

Vegetable and Parma Ham Garlic Bread

You may remember my recipe post for home made pizza and last night’s evening meal was a variety of the same recipe.  On top of a thin crust garlic bread (like a pizza but without the cheese and tomato) I added fresh asparagus, spinach and parma ham, with a sprinkling of cracked black pepper for a punch of flavour. It was delicious, you definitely don’t need loads of cheese to make this any better (although a nice bit of mozzarella would be fabulous!).

Last night’s exercise consisted of an arm workout with dumbbells, some fitness/cardio moves and then a round of yogic sun salutations.

Here’s today’s menu:

Breakfast = Thin slice of banana and walnut loaf

Lunch = lemon and herb cous cous with peas and sweetcorn

Snack = apple

Dinner = Chicken with spinach, asparagus and peppercorn sauce

Today’s Exercise: A session on the treadmill followed by more arm toning exercises.

Tomorrow I will have a delicious halloumi and chicken dish inspired by flavours from Greece.

xoxo

Recipe: Home Made Pizza

Sorry for not blogging for a few days, I have been AWOL and concentrating on a diploma I am undertaking for work, but I am back now!

And here is a recipe for you! It is easy, can be adapted to suit your personal tastes and feels super naughty but it is actually a healthy balanced meal!

Ingredients:

  • Pre-made garlic pizza bread base
  • Half fat mozzarella
  • Spinach
  • Rocket
  • Parma ham
  • Garlic puree

Method:

1. Pre-heat the oven to 180 degrees centigrade and place inside the biggest baking tray you have

2. Take the base out of the packet and place on a flat surface

3. Spread the garlic puree over the base – this will keep it moist and extra gooey!

4. Slice the mozzarella into thin slices, take any stalks off the spinach and cut the ham into strips (approx. 2cm wide and 4cm long)

5. Scatter the cheese, ham, spinach and rocket onto the base

6. Take the tray out of the oven and carefully lift the pizza onto the tray. If it does not fit, turn the tray upside down and place the pizza on the flat side

7. Bake in the oven for 15-20 minutes until the pizza is cooked through and firm throughout, but not overcooked

8. Slice into 8 pieces and share with a friend!

Alternative Toppings

I choose garlic puree because I do not like tomato sauce, but you can easily use tomato puree or sauce as a base. Other great toppings include half fat roule cheese, smoked ham, grilled chicken or turkey, spicy beef, asparagus (my favourite!), salmon or shellfish, pepper, mushroom, the list goes on and on…

To keep it healthy just make sure you choose low-fat cheeses and pile on the vegetables!

Enjoy xoxo